Hey HollyMoms, every day this week we’ve been sharing recipes from our favorite chefs that would be perfect to serve on Thanksgiving. Now that you probably have a fridge full of leftovers, we have the perfect recipe to give new culinary life to your turkey.

Congratulations, HollyMoms — you survived Thanksgiving! If you’ve been out scoring all the great Black Friday sales, then the last thing you want to do is head back into the kitchen. But since your fridge is probably overflowing with leftovers, we think you’ll really appreciate this Turkey Tetrazzini recipe from Emeril Lagasse. It cooks in just over an hour and is sure to satisfy after a busy day of shopping. Enjoy!

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.